Atchara Recipe

​​​Atchara is a pickled condiment made from grated unripe papaya that is very popular in the Philippines. This dish is often served as a side dish for fried or grilled foods.

​I was inspired to make an Atchara because I have a tree in my yard that bore a couple of papaya fruits. Let me show you a photo below.

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Yes, that is my papaya tree. I could probably make a year supply of Atchara if I will use all of them. Or maybe I can sell my homemade Atchara. Why not? Right? You can too, after you try this recipe.​Ooops, just a tip, if you have a papaya tree, aside from eating them ripe, you can also use the unripe one when cooking CHICKEN TINOLA as a replacement for the sayote or chayote. ​Here below, I have everything set up. Ingredients you already have in your kitchen.​

​The process itself is very easy except of course only when grating the papaya and squeezing the juice out to release the sap because it is really a challenge but once you have everything ready, you will be amazed how easy it is make this. A condiment that you will enjoy or even store in your fridge for months of even a year. Why did I say that? Because the procedure I am sharing with you is the best way to make it. You have to cook the vegetables with the syrup because if you don't, even if it has vinegar, it will easily spoil. I have read once it is due to the vegetables, especially the bell pepper. ​

​​Simple process here, you just cook the ingredients and combine it with the grated papaya while the syrup is still hot. Then transfer to an air tight containers and let it cool down before closing the lid. Oh I found a nice bottle containers sitting in my kitchen cabinets. Also check my Amazon link for jar choices. A good idea as Christmas gift or when selling it. ​